Tender, juicy, spicy, country fried chicken placed onto homemade, mile-high biscuits still warm from the oven! Some drizzled with honey, some layered with homemade refrigerator pickles, and the rest ladled with creamy fried chicken gravy….does life get any better?

My hubby definitely thinks not! Thank god for good eaters!

 

 

 

 

This morning or breakfast-for-supper treat starts with lean chicken thighs, but you can use all or part white meat if you prefer.

It gets a special treatment of seasoned flour, and an egg and milk bath, and a second coating to make it extra flavorful, crispy, and absolutely picture-perfect when fried!

 

 

 

 

I fry them in regular ole vegetable oil on one side first….

 

 

 

 

….then turn them over….

 

 

 

 

….place on a tight-fitting lid, and turn the heat down.

 

 

 

 

 

They continue to fry, then the lid is removed, the heat is turned back up, and they get crispy during the last 5 minutes.

 

 

 

 

 

EZ PZ! And the perfect way to fry chicken every single time!!

 

 

 

 

 

And because thighs are small, each batch only takes 15 minutes!

And just look at how pretty it comes out!!

 

 

 

 

 

I then use the extra seasoned flour to make a nice, well-flavored, spicy and creamy “fried chicken gravy”!

 

 

 

 

 

Makes you want to just go grab a spoon, doesn’t it?

Believe me, I have many times more than I’d like to admit!!

 

 

 

 

Aren’t they just too cute?

But don’t let these little guys fool ya! They’re packed with flavor and are actually quite filling!

 

So which way is your favorite? Which one would you choose??

 

 

 

 

Have your eye on this one perhaps? With all that luscious gravy?

 

 

 

 

Hard to resist, isn’t it?

 

 

 

 

Orrrrr, maybe you’re spying the one on the right?

 

 

 

 

Drizzling with sweet, natural honey that complements the spiciness of the chicken perfectly?

 

 

 

 

 

Or how about that other guy? The one with homemade pickles?

 

 

 

 

Hard to choose, isn’t it?

 

 

 

 

Well, then, maybe just have one of each!! I sure won’t tell!!

But seriously, why go through the drive-thru when you can make a whole batch of these absolutely delightful sandwiches for your entire family to enjoy on any given day, right?

They taste SO much better when you make them yourself! You can adjust the spices and saltiness any way you please, and you can dress them with any condiment your heart desires!

And even the biscuits and pickles are homemade! What’s not to love about that, right?

So make a nice big batch of these Fried Chicken Biscuit Sandwiches 3 Ways this weekend, and enjoy time spent with the family! Or if you’re single, totally pig out. Your secret’s safe with me!

Take care all!!

 

 

I made my Mile-High No-Fail Sour Cream Biscuits for this recipe!

 

 

 

And even the pickles are homemade! Choose from my easy refrigerator recipes of Garlic Dill or Sweet Bread ‘n Butter!

 

*The extra seasoned flour from the chicken was used to make the gravy! Please see my Peppered White Country Gravy for the recipe! (Depending on how much flour you have left, you may need to make only a half of a batch.)

 

 

Fried Chicken Biscuit Sandwiches 3 Ways!

Print

Ingredients

• 12 boneless skinless chicken thighs, trimmed of excess fat
• 1/3 cup cold water
• 1 Tbl. lemon juice concentrate

For Egg Bath:

• 1 egg
• 1/4 cup whole milk

For Seasoned Flour:

• 1 cup flour
• 1 Tbl. powdered sugar
• 1 tsp. paprika
• 1 1/2 tsp. regular table salt
• 1 tsp. regular black pepper
• 1/2 tsp. coarse ground black pepper
• 1/2 tsp. Slap Ya Mama Cajun Seasoning
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. celery salt
• 1/2 tsp. ground rosemary powder
• 1/2 tsp. dried dill weed
• 1/4 tsp. dried basil
• 1/4 tsp. sage
• 1/4 tsp. dried thyme
• 1/4 tsp. celery seeds
• 1/4 tsp. cayenne

Rest of Ingredients:

• peanut or canola oil, enough until pan is 1/4" deep
• 12 of my Mile-High Sour Cream Biscuits, buttered on the inside
• my homemade dill or sweet pickle slices, 2-3 per sandwich as preferred
• honey

Instructions

In bowl or ziplock baggie, marinate chicken thighs in lemon water while you prepare the rest of your ingredients.

In pie dish, beat eggs, beat in milk until well combined.

In doubled brown paper lunch bags, add flour and seasonings, twist top closed and shake until well combined.

In large deep frying pan, heat oil to about 350º F.

Drop chicken pieces (*letting excess liquid drip away first), 2 at a time, into seasoned flour mixture, twist top closed, and shake coating well. Shake pieces of excess flour.

Dip each piece of chicken into the egg mixture, coating both sides well and letting excess drip off. Then coat again well in flour mixture. Use bag to press on coating, turn pieces over, press other sides. Gently shake off excess flour. Place each as you go along onto a cooling rack placed over a baking sheet, and let rest while you heat up the oil to 350º F. in frying pan over medium heat.

Place chicken pieces, pretty side up into hot oil over Medium heat and fry until golden on bottom, about 5 minutes, with lid OFF. Turn pieces over, COVER with tight fitting lid, reduce heat to LOW immediately, and fry for 5 minutes. Remove lid, turn pieces back over, return heat to Medium, and fry 5 more minutes with lid OFF, turning halfway thru to crisp. (*I did only 6 pieces at a time as to NOT overcrowd the pan. Highly recommended. Only takes 15 minutes per batch. No biggie).

Place cooked pieces onto cooling rack place over a baking sheet.

Spread insides of sliced biscuits with a little butter. Place 1 - 2 dill pickle slices onto some. Top all with a chicken thigh, drizzle some with honey, and ladle some with gravy. Place top biscuit halves on.

Enjoy!!